To me they hardly taste like candy corn, and are basically white chocolate M&Ms. I love white chocolate so that’s great, but was hoping for more candy corn flavor, but I don’t get much.

I think the orange, yellow, and white colors are why they’re named ‘candy corn’ M&Ms, not because of taste.

I bought the M&Ms at Target and they’re seasonally available at Target, Wal-Mart, many grocery stores, and Amazon. If you can’t find them in your area, white chocolate chips will duplicate the flavor most closely. Or use regular M&Ms, Reese’s Pieces, mini Rolos, or your favorite diced candy bar.

Actual candy corn could probably be used, but make sure it’s not touching the bottom of the pan and is well-shielded by batter or it’ll melt and then stick fiercely to the pan. Same principle as discussed in the Candy Corn and White Chocolate Softbatch Cookies post.

Scroll down to the related recipes to see just how many times and ways I relayed and parlayed the recipe.

It’s the simplest batter ever to make, and it’s very easy to memorize because everything is a ‘one’.

Melt 1 stick of butter in the micro, whisk in 1 egg, 1 cup of brown sugar, 1 tablespoon vanilla. Then stir in 1 cup of flour and 1 cup of M&Ms. Done.

After turning the batter out into the pan, I strategically placed the remainder of the M&Ms from the bag on top of the batter to create a nice visual pop of color and exposed candy.

Little tricks like that really make your baked goods shine and look more impressive, which is important since we eat with our eyes first. I do the same thing with Chocolate Chip Cookies or any cookies, always placing a few bonus chips or goodies (raisins, candy bar pieces, etc) right on the top for the wow factor.

The blondies are super soft, dense, flat, and moist. I don’t add chemical leaveners such as baking power or soda to my blondies because I like ‘fudgy’ blondies.

It’s also why I never add leaveners to my brownies. It makes them cakier and while I love cake, I don’t prefer that texture in my blondies or brownies.

While baking, the brown sugar caramelizes with the butter, and you’re left with caramel undertones amidst the buttery, rich dough.

The big white chocolate M&Ms are the perfect complement to the buttery base. I love white chocolate blondies, and have two otherrecipes for them. Another one surely can’t hurt.

Save this recipe for all your unused Halloween (or Easter or birthday party) candy. Chop it up and bake it in.

Candy Corn White Chocolate M&M Blondies

The blondies are super soft, moist, and so fast and easy to make. The batter comes together in one bowl, in 5 minutes, without using a mixer. Candy Corn White Chocolate M&Ms are woven throughout the blondies, providing bursts of white chocolate, amidst the buttery, caramely dough. Ready in under 30 minutes from start to finish, and flexible based on what you have. Substitute white chocolate chips, regular M&Ms, or another favorite candy for the M&Ms I used if you don't have them. Save this recipe for your extra Halloween or Easter candy. Chop it up and bake it right in.

Directions:

Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.

In a large, microwave-safe bowl melt the butter, about 1 minute on high power.

Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.

Add the flour and stir until just combined, don't overmix.

Stir in 1 cup M&Ms

Turn batter out into prepared pan, smoothing the top lightly with a spatula.

Add remaining M&Ms to top of batter, dispersing them evenly, and pressing them down lightly with your finger.

Bake for about 23 minutes, or until done. At 23 minutes (shown in photos) they're very soft and moist; if you like firmer and dryer bars, bake for a few minutes longer. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

73 Responses to “Candy Corn White Chocolate M&M Blondies”

I love how candies always have so much history! (yes this is my kind of studying). I am not from USA, so I find the history and am curious about the taste. Gathering from online opinion; I see that you guys ahve love hate relationship with it. Far enough but it is so cute!
Lovely blondies Averie, My white choc obenessed sister would love this

I know it’s totally an American thing and whenever I post stuff like this, I know I’ll have intl readers who won’t be able to find the exact ingredients, which is why white choc chips will work (or just regular M&Ms or similar) but yes, candy has such history and everyone has stories to tell about certain kinds of candy, childhood memories, etc.

I just noticed those M&M’s at Walgreen’s over the weekend and was curious about the actual taste. On Monday one of my co-workers said she mixed up a bowl of them with candy corn and peanuts…..and today you share great blondie recipe!! I’m glad to see white choc flavored M&M’s and am feeling the need to buy some. I am also thinking maybe a small pan of these and a small pan of fluffernutter bars for the weekend. I knew I’d start wavering around once I saw your posts this week!!!

I don’t think I have ever seen those M&M’s or probably my eyes just skipped over them since I am normally eyeing only the chocolate candy. These days I am really trying to branch out and give things like white chocolate a go! Still not a candy corn person, but I bet with the sweet white chocolate I would still like these M&M’s. So I have to try and search for them at target! Gorgeous bars, as always! You get the most perfectly cut squares, I don’t know how you do it!

They are the perfect baking candy. Sweet, soft, colorful, loved them in the blondies. I make 4 desserts/sweets++ a week, I have to utilize every candy I can to keep things fresh. May as well take advantage of the seasonal stuff while I can!

The cut marks. Taking my time, super sharp knife, lining with foil, turning out onto a cutting board, then cutting. Although I’m sure that’s what you do. Your cut marks are always spot-on!

Averie, I’m so glad that you mentioned that these M&Ms aren’t necessarily candy corn flavored. I thought that same very thing! I still loved them and we nearly finished the bag in am embarrassingly short amount of time, they just weren’t what I expected. BUT that being said – they make an amazing accompaniment to blondies! Especially your super buttery, soft blondie base. They look amazing – such a festive dessert for October!

Have you tried the pumpkin M&Ms yet? I believe they are only available at Target. Now those really taste like pumpkin spice!

I thought it was just me losing my mind – glad to hear I’m not alone thinking they don’t really taste like candy corn! Good but they just weren’t what I expected either. They are the perfect baking candy. Sweet, soft, colorful, loved them in the blondies.

And the pumpkin ones – I bought these at Target b/c Target was sold out of the pumpkin ones… Gah! Still need to try those!

I must be the be the biggest candy hoarder. I bought a few bags of these last month and hid them in the baking pantry. Now, you’ve given me the excuse to put them in these yummy bars you created. (Have I mentioned lately how I love that I can trust your recipes?) These are definitely calling my name! Pinned.

Oh girl with GF baking AND then also putting in baking powder, uh-oh – no way. LEAVE it out. You will be SO much happier with results. They’ll be fudgier and denser rather than dryer/crumblier. LMK how they come out next time after omitting the BP!

I specifically did not buy the candy corn m&ms because the thought of candy corn m&ms grossed me out, happy to know they are more just like white chocolate. The m&ms are so cute and festive for this time of year am happy to know now that I will enjoy them! These blondies look gorgeous, I always enjoy reading your posts!

I have never seen candy corn m&ms! How festive and fun. I also did not know how badly real candy corns would stick to the bottom of the pan unless buried in the batter. Great tip. Everything being a “one” in this is also fantastic because it makes it so easy to throw it all together and easily repeat it if you are in the kitchen without the recipe in front of you.

Oh man! I want to make these, but I need to be good! :( I LOVE M&M’s candy corn. I didn’t buy them because I know I would eat the whole bag. If I had your blondies I would probably eat the whole batch! They look amazing!!!!!!!!!!!

I bought a bag of the White Chocolate Candy Corn M&Ms. We (mostly me) ate the entire thing, and I still can’t decide if I like them. I’m not a candy corn fan, but they’re better than candy corn. It’s an interesting dilemma. I might have to buy another bag and make these before I make a final decision…

Just made these because we had some of candy corn m&m’s on hand. My husband brought them home by mistake instead of milk chocolate m&m’s. We weren’t fans of them and figured this would be the best way tokeep them from going to waste! I am sad to say I WAY under baked them because I didn’t fully read your last step. Whoops! I baked for 25 minutes but that wasn’t long enough in my oven. I didn’t toothpick test them which i should have. But I have another bag so I will try again. The edges were yummy though!

You could probably put them back in the oven for 5 mins if you just made them and they’re still in the pan, semi-intact. I mean, they won’t be super pretty :) but they’re salvageable. Yes, bake until done. Always. Ovens and personal preferences vary – you just have to try your gut, always, and bake until done, whatever that is in your world :) Glad you will try again!

I decided since I have two 8×8 pans I could make these and the fluffernutter bars from your cookbook. No more wavering (and yes–you do your job very well)!! Both taste AMAZING and won’t last long at the party tomorrow! I know I like blondies much better without baking powder–this is a great basic for lots of add-ins and I like the candy corn/white choc M&M’s. The fluffernutter bars–wow!! My marshmallows became a little stringy (yours look so perfect in the photos) but I figure it adds some extra gooey goodness. As always, I am impressed with your recipes and had fun in the kitchen tonight. I guess while others are out hitting the bars on a Friday night, I’d rather be home making them!

Your last line about making bars rather than hitting them – classic :) 99% of the time I am at home on a Friday night (and every other night) cooking and testing and writing!

Glad you love both the blondies and the FN Bars! And yes baking powder in blondies makes them so airy and cakey – not a fan. I have trashed up this basic “one” recipe so many ways – it can do me no wrong. Have extra stale Xmas cookies, random candy, half cup of pretzels at bottom of bag, put it in. Always works!

The FN Bars and the marshmallows…If you over-work/over-stir MMs at all, they start to break down and get stringy. But it’s one of those things that no one will ever notice and they taste as good or better that way anyway!

Thrilled that you’re thrilled with the recipes. As always, the detailed field reports are worth their weight in gold for me! Thank you!

Made these twice, followed the recipe exactly, cooked the first batch to 23 minutes, undercooked the second batch by under 20 minutes, and both times the M&Ms cracked and bled everywhere. What did I do wrong?! :( They still taste delicious, despite their appearance, but I can’t serve these to coworkers or guests when they don’t look very good. Wish I could perfect these… Love all your recipes Averie! Always my go-to for baking :)

Ok what kind of M&Ms did you use and what kind of pan did you use? I use the Candy Corn M&Ms and fold them into the batter at the last possible second and then turn the batter out into a foil lined 8×8 pan. With blondies, I always bake for 20 to 25 mins. For my oven, my pan, and my preference, that always works for me. I didn’t have any issues with the M&Ms exploding and you can see in these posts, similar bars, no issues with the M&Ms. One of those was PB M&Ms, the other just plain. There’s something going on with your oven or maybe over-zealous stirring-in (like you have to be Super Gentle – which I’m sure you are…)http://www.averiecooks.com/2013/07/triple-peanut-butter-monster-cookie-bars.htmlhttp://www.averiecooks.com/2013/09/loaded-mm-oreo-cookie-bars.html

In terms of salvaging them…just make a thin frosting out of 1/4 c butter or cream cheese, powdered sugar about 1 -2 cups, add a splash of milk to get the right consistency.

Also get an oven thermometer (5.99 at BB&Beyond or most hardware stores) bc I fear your oven is running hotter than you think it is…

Thank you so much for responding! :) Yes, I followed your directions exactly. My pan is a metal, non-stick 8×8 square baking pan from BB&B. I covered it with foil and sprayed the foil. I used the candy corn white chocolate M&M’s and mixed them in at the very last second and was very very gentle in mixing them in. Poured them straight into the pan and gently leveled it all out. Placed the remaining M&M’s on top and just lightly pressed them down, evenly distributed. It must must be my oven?! I will have to temp the oven with a thermometer and find out how off it is….. Good thing my new oven is already ordered and on its way! :) I have baked a bunch of your recipes with regular, peanut, and pretzel M&M’s and never once had a problem. So strange!! Thanks for the salvage tip! I was considering dipping the tops in melted white chocolate, but love your frosting idea! Thanks Averie!!!

You totally sound like you know what you’re doing in the kitchen and your method and technique sounds like exactly what I do…could it be that your oven and these particular seasonal M&Ms just don’t get along? Sometimes the formulations are just a little off…for example, my coffee maker will not brew TJ’s seasonal pumpkin coffee without overflowing yet I use their other coffee in same machine, every other day of the year…maybe just a fluke thing that these M&Ms are more fragile and delicate…

And oven thermometer – yeah could be a hot oven but if you’re baking other stuff without issue, that may not be the problem. Glad you’re getting a new oven though – wow how cool!

And yes, frost those puppies and you’ll be fine. And you can even add some sprinkles if you have any…will cover up ANY flaws :) I do it all the time!